Pumpkin Challenge No. 6!!! Are you guys getting tired of this yet? We only have a couple more to go, and my waistline would like to thank me for that fact. Why does pumpkin always have to be in the most rich, fattening recipes?
Alas, fattening = delicious. This is a recipe that I got from Smitten Kitchen. Although this time I made it, I used fresh brioche from Ollie’s Bakery. It was a hugely awesome change. That dense, eggy bread all baked in a custard … heaven. I also left the crusts on for added color, and because I’m too old to be cutting off my crusts (remember that, mom?).
I also put way too much bourbon in. Probably 1/4 c. instead of the 2 T that they recommend. But I thought, we bought all this Maker’s Mark…why waste it? I would recommend holding off, because it can be really strong. Not the worst thing to happen, but still.
SK originally got this recipe from Gourmet (RIP).
1 c. heavy cream plus 1/2 c. whole milk
3/4 c. canned pumpkin
1/2 c. sugar
2 eggs plus 1 yolk
1/2 tsp. salt
1 tsp cinnamon
1/2 tsp. ground ginger
1/8 tsp. ground allspice
Pinch ground cloves
2 T bourbon
5 cups cubed day-old bread (3/4 loaf for me)
3/4 stick unsalted butter, melted.
Preheat oven to 350 with rack in the middle.
In a large bowl, whisk pumpkin, cream, milk, sugar, eggs, yolk, salt, spices and bourbon.
In another bowl, toss the bread with butter. Add the pumpkin mixture and toss gently to coat. Transfer to an ungreased 8-inch square baking dish. Bake until the custard is set, 25-30 min.
This can be served warm or cool. I whipped up a cup of heavy cream with a splash of maple syrup to put on top and I thought the maple was a nice addition. Reminded me of another recipe from the pumpkin challenge.
Enjoy, friends! xoxo